Miami Vice Steak

Disclaimer: I’m about to commit the mortal sin of food bloggers. This is a really, really good recipe. I’ve made it several times to great success. On Sunday, I tested it on not one, but THREE engineers. And they scarfed it down before I could get pictures. So there are no pictures. Bad Engineers! BUT YOU SHOULD MAKE THIS RECIPE ANY WAY.  Think of this recipe as a retro throwback, before pictures and recipes became best buds.

Steve the Weather Watcher (S.W.W. for short) made a return visit and our friend Eric the Mech-E also made an appearance. If you like to grill out, like tacos and fresh flavors, this is the steak for you. I created a Mojito Marinade, a mango salsa, and a Mint & Cumin Creme. Mr. Radar and S.W.W.  especially enjoyed the extra spice from all the jalapenos. Eric the Mech-E enjoyed my mellow mint & cumin cream sauce.

You can use your favorite cut of steak- just make sure there is about 2 pounds of meat. I really like Top Sirloin or Flank Steak- cuts I think are easy to slice thinly and remain very juicy. Tacos are not tacos without toppings. So personalize this recipe by adding your own toppings, like sliced avocados and lime, grilled pablano peppers, thinly sliced radish, hot sauce, and arugula. This serves about 5-6 people, more if there are lots of toppings. Less if you are feeding hungry, hungry engineers.

Miami Vice Steak Tacos with  Mango Salsa and Mint & Cumin Creme

Mojito Marinade

1/2 cup Olive Oil

1/2 cup Rum, I used Bacardi

3 limes, juiced and zested

2 jalapeno peppers, sliced into coins

1 sprig of mint, finely diced (about 1/4 of a cup)

4 cloves of garlic, roughly chopped

Sea Salt & Pepper

(1) Whisk the the olive oil, rum, lime juice and zest. Add the jalapeno, mint, and garlic.

(2) Season both sides of steak with salt and pepper. Pour some of the marinade in a baking dish large enough for the steak. Place steak on top. Pour the rest of the marinade on top of the steak. Give the steak a little massage for good measure- getting the mint and garlic into the skin of the steak.

(3) Let stand for 30-90 minutes. Don’t let it go too long- the lime will start to break down the steak, making it difficult to grill.

Meanwhile, prepare the salsa & creme.

Mango Salsa

2 Very Ripe mangos, diced

1 Bunch green onion, thinly sliced

2 Jalapeno peppers, seeds and ribs removed

2 cloves of garlic, minced

2 tablespoons White Vinegar

Drizzle of Extra Virgin Olive Oil

(1) Combine all of the ingredients in a non-reactive bowl. Allow the ingredients to meld in the refrigerator for an hour or more.

Mint & Cumin Creme

1/2 cup Sour Cream (full fat)

1/2 cup Fresh Mint, stems removed

1/2 teaspoon Ground Cumin

(1) Combine the ingredients in a blender. Blend until the creme becomes thin and the mint is evenly distributed. The creme should have a pleasant green hue, with flecks of mint and the scent of cumin.

To Grill The Steak:

Grill the steak to your liking. I trust you, you can do it! Mr. Radar cooked our 2 pound Top Sirloin on a very hot charcoal grill, about four minutes each side. I like my meat on the rare side, so add time if you like your meat more well done.

When the meat is done, throw your tortillas (preferably corn!) on the grill and let them get warm and toasty. This extra step is worth it, I swear.

For the Tacos:

I like to serve this buffet style, so that guests can choose the toppings they want on their tacos. I usually prepare a simple salad and have some sliced pineapple on the side. Serve with mojitos, sangria, or ice cold beer. Whatever works for you.


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